Cashew Chicken and Veggies

Name: Cashew Chicken and Veggies
Cuisine: Asian
Ingredients: ½ cup less-sodium soy sauce; ¼ cup vegetable oil; 2 tablespoons oyster sauce; 2 tablespoons toasted sesame oil; 1 tablespoon rice vinegar; 1 tablespoon packed dark brown sugar; 1 tablespoon minced fresh ginger; 2 cloves garlic, minced; 1 red bell pepper, cut into ½-inch squares; 2 large carrots, peeled and cut into very thin (¼-inch) rounds; 1(8-ounce) can sliced water chestnuts, drained; 4 to 6 thin-cut boneless skinless chicken breasts; (1 to 1½ pounds total); ½ cup roasted salted cashews; 3 scallions, white and light green parts only, thinly sliced; 2 tablespoons chopped fresh cilantro

5 steps

MY HUSBAND INHERITED HIS LOVE OF CASHEW chicken (that deliciously greasy Chinese food take-out staple) from his father, so for the sake of these two men, I felt it my duty to perfect a (healthier!) one-pan, hands-off version. It turns out that cashew chicken is pretty simple fare-a quick pantry sauce, some sliced veg-gies, a few thin-cut chicken breasts; give it a turn under the broiler and boom! Cashew chicken for all (and a husband and father-in-law who love you.

Updated at: Sun, 14 Jan 2024 13:03:48 GMT

Ingredients

4 servings

½ cupless-sodium soy sauce

¼ cupvegetable oil

2 tablespoonsoyster sauce

2 tablespoonstoasted sesame oil

1 tablespoonrice vinegar

1 tablespoondark brown sugar

packed

1 tablespoonfresh ginger

cut into 1/2-inch squares

2carrots

large, peeled and cut into very thin, 1/4-inch rounds

1 x 8 ouncewater chestnuts

can, sliced, drained

4boneless skinless chicken breasts

thin-cut

(1 to 1½ pounds total)

½ cuproasted salted cashews

3scallions

white and light green parts only, thinly sliced

2 tablespoonsfresh cilantro

chopped

Instructions

Step 1

1 Preheat the oven to broil, with a rack 4 inches from the heat. Line a sheet pan with foil or mist with cooking spray.

Step 2

2 In a small bowl, whisk together the soy sauce, vegetable oil, oyster sauce, sesame oil, rice vinegar, brown sugar, ginger, and garlic until well combined.

Step 3

3 Toss the bell pepper, carrots, and water chestnuts on the prepared pan with half of the sauce, spreading everything out evenly.

Step 4

4 Place the chicken cutlets among the vegetables and drizzle with the remaining sauce, turning to coat. Transfer the pan to the oven and broil until the chicken is just cooked through and the vegetables are well charred, 10 to 12 minutes, flipping the chicken halfway through. Keep a close eye on the pan to prevent burning. In the last 30 seconds of cooking, toss the cashews onto the pan just to warm up and brown further.

Step 5

5 Serve the cashew chicken hot from the oven, sprinkled generously with the scallions and cilantro.